Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics

Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics

Commercial sterility does not guarantee the sustained stability of ultrahigh temperature (UHT) milk over 6 months shelf life. We explore the microbiota presented in normal (SZ) and quality deteriorated UHT milk (QY and WY) products from the same brand. Based on high-throughput sequencing research re...

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Bibliographic Details
Main Authors: Ruixue Ding, Kairu He, Rina Wu, Mengxue Lou, Zhili Liu, Yuqiong Piao, Xiaoyan Liu, Zhishen Mu, Junrui Wu
Format: Article
Language:English
Published: Tsinghua University Press 2024-09-01
Series:Food Science and Human Wellness
Subjects:
ultrahigh temperature (uht)
quality deterioration
high-throughput sequencing
core functional microbiota
lipase
protease
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2022.9250232
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https://www.sciopen.com/article/10.26599/FSHW.2022.9250232

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